Mawa Gujiya | Khoya Gujiya

South vs North Challenge is an monthly challenge started by Divya Pramil, where every month South team and North team challenge each other with recipes from their region. This month, Santosh Bangar is the host of North team and she has challenged the South team with the delicious mawa gujiya. For the South team, Soumya has challenged the North team with kambu dosai.

Mawa gujiya or khoya gujiya is a traditional Indian deep fried sweet, specially made during the Indian festival Holi and also for Diwali. The outer layer is crispy with a flaky pastry while its moist and gooey inside with a rich stuffing made of khoya (milk solids), coconut, nuts, raisins and cardamom. This is a very addictive sweet and you can just stop at one or two. Gujiyas stay well for up to 8-10 days in an airtight container. Slightly warm the gujiya before serving them.

Mawa Gujiya

Deep fried pastry stuffed with khoya, nuts, raisins, coconut and cardamom

Print Pin Recipe

Servings 10

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

For the dough

• 1 cup maida / all purpose flour
• 1 tbsp ghee
• Pinch of salt

For the filling

• ½ cup mawa / khoya
• ½ cup sugar
• 2 tbsp grated coconut
• 6-8 almonds chopped
• 1 tbsp raisins
• ⅛ tsp cardamom powder

For the sealant

• 2 tsp maida / all purpose flour
• 2 tsp water
• Oil to deep fry

Instructions

• For the dough, mix maida, salt and ghee in a bowl. Add warm water little by little to make a smooth dough. Cover with a wet towel and set aside for 30 minutes.
• Fry the khoya  in low heat until it turns light brown. When it becomes warm, add sugar, coconut, almonds, raisins, cardamom powder and mix well.
• For the sealant, take maida and water in a bowl and mix to form a paste.
• Divide the dough into 10 equal portions. Roll out one ball into a thin circle. To make a perfect circle, use a round cookie cutter or small bowl.
• Place a heaping teaspoon of the khoya filling on one half of the circle, then apply the sealant on the edges of the circle.
• Bring the other half of the circle, fold it and press the edges. Using a fork, press the edges to seal completely.
• Prepare the remaining gujiyas and keep them covered until frying. Once all gujiyas are done, heat oil to deep fry.
• Fry the gujiiyas in batches of two-three on medium heat until golden. Drain them on a paper towel.

Notes

• Do not add sugar to the khoya while its hot. It will make the filling watery.
• Make sure to seal the edges properly otherwise the gujiya will break and filling will ooze out while frying.
• Try to avoid flour for dusting while rolling the dough. If dough is sticky, add some more flour and knead well.

Course: Dessert

Cuisine: Indian